Lobster and shrimp rolls

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This recipe is a huge hit at all family events and is usually the first plate to be completely cleared. I first introduced this recipe last summer at a cottage pot luck party, and it has been requested for every family get-together ever since. It’s so delicious and tastes like summer to me. What really makes a difference, in my opinion, is the homemade aioli. That extra step makes all the difference, and also allows you to really control exactly what you are consuming, as opposed to buying the store-bought alternatives. I like to make sure that I am using the best quality ingredients for this sandwich as the flavours are so simple and you really can notice the difference. For an added gluten free alternative you can also serve these on lettuce cups. This is equally delicious and a little more guilt free!

Ingredients for rolls:
• 4 lobster tails
• 1 lb shrimp, peeled and deveined
• 12 small dinner rolls, or 8 larger rolls of your choice
• 1 Iceberg lettuce, shredded
• 2 tbsp chives, finely chopped

Ingredients for lemon and garlic aioli:
• 1 egg yolk
• 1/2 tbsp lemon juice
• 1 tbsp lemon zest
• 1 tsp grainy dijon mustard
• 1 clove of garlic
• 3/4 cup good quality, neutral tasting, oil (I use avocado)
• Pinch of cayenne
• Salt and pepper to taste

Directions:
• Begin by bringing a large pot of water to a boil, add 1 tbsp salt. First throw in whole lobster tails and cook for 5 minutes, until tails are bright red and curled slightly. Take tails out and set aside. In the same pot, add shrimp and allow to cook for another 5-8 minutes, until shrimp are pink and curled slightly. Take shrimp out and set aside.
• In a food processor begin by combining egg yolk, mustard, and garlic. While food processor is running slowly drizzle in oil to create an emulsion. Note: It is important to do this very slowly not to break the aioli. Take your time streaming in oil slowly and continuously. Once a mayonnaise like consistency has been achieved add lemon juice, zest, cayenne and seasoning. Mix well to combine and set aside.
• Remove lobster from the shell and cut into bite sized pieces and add into a large mixing bowl. Cut shrimp into similar bite sized pieces and add to same bowl as lobster meat. Add one tbsp of aioli and mix to combine, add aioli to your desired amount of dressing. I added only two tbsp of aioli as I do not like my lobster and shrimp salad to be overly dressed.
• Cut open small dinner rolls or buns, set aside. Chop lettuce into a thin julienne, and finally chop chives.
• To assemble, add a bit of lettuce to the bottom of each roll, top with desired amount of shrimp and lobster mixture and top with chives. Enjoy right away!

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